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Last edited by Panhead John; May 21, 2022, 03:28 PM. -
I just put the ribs on the Vortex. Ill be checking the ribs in the offset around the time I spin the Weber cover and adjust the temp as needed.Attached FilesComment
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Just a little tip here, you’ll get more smoke flavor if you let the wood chunks start burning for a few minutes first, before adding the ribs. That’s all, carry on 🤓Last edited by Panhead John; May 21, 2022, 04:17 PM.
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You guys are awesome, love this cook!! Can’t wait to see the resultsComment
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Thanks Dadof3Illinois and thanks for the idea from you and Finster. This is fun when you have several people doing the same cook! Looking forward to y’all’s results tomorrow.Last edited by Panhead John; May 21, 2022, 04:15 PM. -
Panhead John I’m hoping to pick up some pointers from your cook today for mine tomorrow…😂😂 -
Uh, you sure? Last time someone used cooking pointers from me, they wound up in the ICU. 🥸
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Here are the Vortex ribs after 45 minutes when I pulled them. I provably should have probably pulled the St. Louis ribs sooner. They might be beyond crispy.Attached FilesComment
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Based on my gut feeling and efincoop ‘s comments, I put the STL cut ribs on about 10 minutes after the baby backs. I also put the sausage on then as well. I’d like them all to be done at the same time.
BABY BACKS FIRST
THEN THE STL RIBS AND SAUSAGE
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Well I just finished dinner and I gotta say….I like these Vortex ribs a lot! My first few bites into the baby backs were just awesome. Flavor and crunch all around. They were surprisingly more tender than I thought they’d be for such a quick cook. Now, if you’re the type who likes em fall off the bone tender, this might not be for you. But if you like a little tug when you bite into them, this is it!
For my first cook like this, I’m really impressed and a little surprised at how much I liked them. I actually thought they’d be a little too tough cooked this way, but it definitely wasn’t the case. They weren’t quite as tender as slow smoked ribs, but to me it wasn’t a detriment at all. The bark of the ribs being all over, instead of one sided, made up for just a tad less tender. It’s different than what I’m used to, in a good way. I’ll definitely be doing this more often!
Both the STL cut and the baby backs were both tasty to me, with a very slight preference to the baby backs. I also equally enjoyed them dry or sauced. Highly recommended! A strong A rating from me.
I buried 2 hickory chunks in the vortex for this cook.
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Well there was only one sacrificial (St. Louis) rib in the bunch cooked on the Vortex. My neighbor's favorite rib was the baby back off the Vortex, mine were the St. Louis ribs off the offset cooker low and slow. That said I didn't dislike the St. Louis ribs cooked on the Vortex. I did find the baby backs cooked on the Vortex rather dry. I ran the Vortex wide open which was 450°- 525° at the grate. I wonder what the results would be if I dialed it back and ran closer to 375°-400°Attached FilesComment
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Nice cook!!! I think we need to pay close attention to the quality of back ribs we use for this. If they have a lot of the loin meat in them I think they can get dry in you. I’ve got a couple slabs of spares cut into St Louis racks for tomorrow’s cook and I really think those fatty rub tips might be crazy good!!!
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As a follow up I do agree with Panhead John about the bark and the crunch. That was my favorite part and I definitely will try this again. I also used 2 chunck of hickory, but placed mine on the grate over the Vortex.Comment
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efincoop The difference could have been our cooking temps. The near grate level thermometer on my SNS Kettle read about 375* for the whole cook. I’ve tested that thermometer before with my ThermoWorks grate probes and found there never to be more than about a 15* to 20* difference. Which way right now, I don’t remember. I had the vents halfway closed for the first 10 minutes or so, to get more smoke, then I opened them all the way.
As always, a first time attempt can be a learning experience to improve upon, I should know! I’ve screwed up more cooks before joining AR than the law should allow
Last edited by Panhead John; May 21, 2022, 08:29 PM.Comment
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Sigh - this will have to be at a future date for me 'cause I'm just getting over a bad case of gastroenteritis and the Doc sez bland food for a few more days...
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I'm with Dadof3Illinois on the observation that this is not a good cooking setup for the Smithfield Extra Meaty baby backs because the extra meat is loin meat which dries out quickly while the rest of the rib is still getting done.
efincoop , I bet you'd like those babybacks on the Vortex if they weren't the hunchback babyback variety.
It sure is fun, following along with this thread. Thanks, Panhead John for goosing it up a notch with buddy cooks.
KathrynLast edited by fzxdoc; May 22, 2022, 05:58 AM.Comment
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Ditto the enjoyment in following this thread. I was previously on the fence about getting a vortex for my kettle (while it may be great at chicken pieces, I generally despise 'unitaskers'), but this may push me over the finish line. Now I just have to drop a large enough hint to my wife before Father's Day ... -
Grillin Dad I’ve found the vortex to be good at other things besides wings..reverse sear steaks and chops too, besides my favorite new way to do ribs! Here’s what I’ve got, actually have 2 of them. Keep one at my Mom’s house also. $26.
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Thanks for the link. Normally, I like to buy the original. But if this is going to be a FD gift, economics and Amazon-convenience becomes a bigger factor
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Thanks for sharing this cook pit people! My brother-in-law cooks ribs this way on a gasser. They are always tasty just not as tender as the low, slow method. The added smoke, I am sure made yours better.Comment
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DTro How does he do Vortex ribs on a gasser? 🧠Did you mean he cuts them into individual ribs first, then cooks them with high heat on the gasser? -
Panhead John- I stand corrected no vortex, just sliced, rubbed and high indirect heat on the gasser.
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One last thing I wanted to add about the ribs from yesterday. A lot of our cooks here also depend on a good quality rub that you like. I know some of you have seen me post about this before, but I just have to say this. Without a doubt, Big Moe Cason Pork Rub is the best rub I’ve ever used. And I’ve tried many over the years. It’s not that I didn’t like the others, but this one is my favorite. It’s not the only one I use because I do like a little variety in my cooks.
In addition to the flavor, it just really gives my cooks a great finished color. I have had no less than 3 people I’ve had try this out of the jar, tell me it was the best rub they’ve ever tasted. It’s sold mainly at Academy Sports and Outdoors and I believe Ace Hardware also. Amazon has them, but they’re crazy expensive. It’s $10. at Academy and $23. on Amazon right now! 😱 His Chicken Rub is equally good. The others he makes were just so so IMO. Give it a shot, I’d be curious to hear what others think.
Heres A Pork Chop I Did Last Year With His Pork Rub
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More comments after dinner….
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